Comparative Study of the Quality of New Potatoes Imported from the Mediterranean Area
Wanda Wadas 1  
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Faculty of Natural Sciences, Siedlce University of Natural Sciences and Humanities, Poland
CORRESPONDING AUTHOR
Katarzyna Rymuza   

Faculty of Natural Sciences, Siedlce University of Natural Sciences and Humanities, ul. Prusa 14, 08-110 Siedlce, Poland
Publish date: 2019-05-01
 
J. Ecol. Eng. 2019; 20(5):59–68
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ABSTRACT
This paper presents the comparison of the quality of new potatoes imported from the Mediterranean area during the winter-spring period. The study material included new potatoes imported from Cyprus, Egypt, Israel, Spain and Morocco, purchased in Poland, from the beginning of February to the end of May. Laboratory analyses were performed on a total of 162 potato samples. The dry matter content in new potatoes imported from Spain and Morocco was higher than in potatoes originating from Cyprus, Egypt or Israel. The dry matter content in new potatoes imported from Cyprus, Egypt, and in the majority new potatoes imported from Israel did not differ significantly. PCA showed that potatoes which had more dry matter contained more L­ascorbic acid but less total sugars. The least L-ascorbic acid content and the lowest protein content were determined in ‘Nicola’ potatoes imported from Israel and ‘Excellency’ tubers imported from Spain. The amounts of L-ascorbic acid and protein in the remaining potato samples tested were at a similar level. Potatoes of the same variety imported from different countries did not differ in terms of L-ascorbic acid content. ‘Maris Peer’ tubers imported from Spain had more protein than those originating from Israel. Starch contents in new potatoes imported from Israel and Cyprus were lower compared with tubers from Egypt, Spain and Morocco. Potatoes which had more starch had higher dry matter contents and more monosaccharides. The highest starch content was determined in ‘Excellency’ potatoes, which represent the floury cooking type, imported from Spain or Morocco. Tubers of ‘Excellency’ imported from Morocco had more total sugars and monosaccharides than potatoes imported from Spain. All of the tested potato varieties had a very low susceptibility to after cooking darkening.